Hawaiian Chicken Breasts

4 green onions

Red, Yellow and Green Bell Pepper rings, to preference

4 tablespoons butter

4 chicken breast halves

Flour seasoned with salt and pepper

14 ounces sliced Dole brand pineapple with juice

1 Haas avocado

Rice



Chop onions using only 1 inch of the green tops. Saute in 1 tablespoon butter

until glazed. Transfer to slow cooker. Coat chicken breasts in seasoned flour.

Saute in 2 tablespoons butter until browned on both sides. Transfer to slow

cooker. Drain pineapple and pour juice over chicken.



Cover and cook on High for 1 1/2 to 2 hours or on Low for 3 to 4 hours or until

breasts are tender.



Saute pineapple slices in 1 tablespoon butter until golden. Place on heated

platter. Top each with a chicken breast. Slice avocado into 8 lengthwise strips.

Place 2 strips on each chicken breast. Serve with pan drippings over hot

buttered rice